Category Archives: Healthy Living

#thursdaythrive all about Radishes!

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#thursdaythrive
All about Radishes!
– First cultivated in China, radish crops spread through the Northern Hemisphere and into Europe in the 1500s. Radishes had reached Massachusetts by 1629.
– Radishes are members of the Brassicaceae (mustard or cabbage) family. The root is related to kale, broccoli, cauliflower, and horseradish, among others.
– Most states grow radishes, but California and Florida boast the biggest crops in the United States.
– Because they grow rapidly, radish plants are ideal for children’s gardens. The scientific name for the genus that includes radishes is Raphanus, Greek for “quickly appearing.”

#thursdaythrive all about Parsnips!

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#thursdaythrive
All about Parsnips!
– Parsnips are native to Europe and Asia and were introduced to North America in the 17th century.
– People used to believe (falsely) that eating parsnips could relieve a toothache or tired feet.
– Half a cup of sliced, cooked parsnips has 3 grams of fiber and only 55 calories. They are a good source of vitamin C (11% of the recommended daily allowance), folate (11%), and manganese (10%).
– The parsnip’s unique flavor comes when its starches change to sugar. This happens after the first frost, when the vegetable is still in the ground.
– In Europe, parsnips were used to sweeten jams and cakes before sugar was widely available.

#thursdaythrive All about Kale!

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#thursdaythrive
All about Kale!
–  1 cup of raw kale has just 33 calories yet contains 684% of vitamin K, 134% of vitamin C, 206% of Vitamin A plus iron, folate, omega-3s, magnesium, calcium, iron, fiber, and 2 grams of protein.
– Kale possesses phytonutrients, which quell inflammation, improve the liver’s detox ability, and can even protect brain cells from stress.
– There dozens of varieties of kale: lacinato, redbor, Gulag Stars, True Siberian, Red Russian, White Russian, Dwarf Blue Vates, Red Nagoya, Chinese Kale, Sea Kale and the six-foot tall Walking Stick Kale.
– Cooking kale frees some nutrients like magnesium and decreases others, like heat-sensitive folate.